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Marine food-derived functional ingredients as potential antioxidants in the food industry: An overview
Ngo, D.-H.; Wijesekara, I.; Vo, T.-S.; Van Ta, Q.; Kim, S.-K. (2011). Marine food-derived functional ingredients as potential antioxidants in the food industry: An overview. Food Res. Int. 44: 523-529. hdl.handle.net/10.1016/j.foodres.2010.12.030
In: Food Research International. Elsevier: Barking. ISSN 0963-9969, more
Peer reviewed article  

Available in  Authors 

Keyword
    Marine
Author keywords
    Antioxidants; Bioactive peptides; Chitooligosaccharides; Sulfated polysaccharides; Phlorotannins

Authors  Top 
  • Ngo, D.-H.
  • Wijesekara, I., more
  • Vo, T.-S.
  • Van Ta, Q.
  • Kim, S.-K.

Abstract
    Recently, a great deal of interest has been developed by the consumers towards natural bioactive compounds as functional ingredients in the food products due to their various health beneficial effects. Hence, it can be suggested that antioxidative functional ingredients from marine foods and their by-products are alternative sources for synthetic ingredients that can contribute to a consumer's well-being, as a part of nutraceuticals and functional foods. This contribution presents an overview of the marine food-derived antioxidants such as bioactive peptides, chitooligosaccharide derivatives, sulfated polysaccharides, phlorotannins and carotenoids with the potential utilization in the food industry.

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